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Butter browns rapidly as it gets to searing temperatures What all this means is that the best cooking medium for a steak is plain old oil At least to start Adding butter to the pan a minute or two before you finish cooking is not a bad idea This is just long enough to allow a buttery flavor and texture* to coat the meat, but not so long that the butter will burn excessively, producing acrid undertones There are some who keep bottles and bottles of various oils on hand for different cooking projects I limit my oils to a more reasonable three One is a high-quality extra-virgin olive oil that I use for flavoring dishes One is the peanut oil I use for deep-frying (see Chapter 9), and the third is the canola oil I use for pretty much all of my other cooking projects Canola oil has a reasonably high smoke point, making it great for searing, but, more important, it has a very neutral flavor and is inexpensive, with neither the “corniness” that comes with corn oil or the high prices that come with safflower, grapeseed, and many other oils Q: How often should I be flipping my steak? There’s a problem when it comes to cooking steak, and it has to do with your two conflicting goals You see, for most folks, the ideal internal temperature of a finished steak is around 130°F—medium-rare This is the stage at which it’s rosy pink, tender, and juicy But you also want a deepbrown, crisp, crackly crust, a by-product of the Maillard reaction A few years ago, food scientist Harold McGee published an article in the New York Times that mentioned an interesting technique: multiple flips It goes against all classical and backyard wisdom—we all know you should ... olive oil that I use for flavoring dishes One is the peanut oil I use for deep-frying (see Chapter 9), and the third is the canola oil I use for pretty much all of my other cooking projects Canola oil has a... inexpensive, with neither the “corniness” that comes with corn oil or the high prices that come with safflower, grapeseed, and many other oils Q: How often should I be flipping my steak? There’s a problem...What all this means is that the best cooking medium for a steak is plain old oil At least to start Adding butter to the pan a minute or two before you finish cooking is not a bad idea This
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